Wind River Three Sisters Succotash
A simmered dish of corn, beans, and squash cooked together with a little fat and seasoning, honoring the three plants long grown together for their complementary nutrition. It's served at Wind River community gatherings and family meals.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Large skillet or pot
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 5
- carbs
- 38
- protein
- 7
- calories
- 210
Instructions
- 1
Heat oil in a large skillet over medium heat. Add the onion and cook until softened.
- 2
Add the squash. Cook for 5 minutes, stirring occasionally.
- 3
Stir in the corn kernels and cooked beans.
- 4
Pour in a splash of vegetable broth and cover with a lid. Simmer for 10-15 minutes until the squash is tender.
- 5
Season with salt and pepper.
- 6
Take off the lid. Cook for a few minutes more until extra liquid cooks away.
- 7
Serve warm.
Chef's tips
Cook the squash just until fork-tender so it stays in neat pieces and does not turn mushy.
Storage
Refrigerate up to 4 days.
Reheating
Reheat gently on the stovetop with a splash of water or broth.
Common mistakes to avoid
- •Cooking the squash too long until it breaks down into mush
- •Not adding enough salt and pepper to season the naturally mild corn and beans
Serving suggestions
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